• Title, Summary, Keyword: kanjang

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Development of Kanjang (Traditional Korean Soy Sauce) Supplemented with Glasswort (Salicornia herbacea L.)

  • Kim, Joon-Kuk;Jeon, Bo-Young;Park, Doo-Hyun
    • Preventive Nutrition and Food Science
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    • v.16 no.2
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    • pp.165-173
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    • 2011
  • Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

Improved Process for Preparation of Traditional Kanjang(Korean-Style Soy Sauce) (효모첨가에 의한 재래식 간장 제조공정 개선)

  • 유진영;김현규;권동진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.2
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    • pp.268-274
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    • 1998
  • The traditional kanjang has been prepared by mixing meju and 18% saline solution, and fermenting for 60 days. The traditional kanjang is very salty and inferior in flavor and taste comparing with commercial fermented soy sauce. To improve the quality of traditional kanjang, Zygosaccharomyces rouxii H-62, a flavor-related mutant, was inoculated during fermentation. It was found that the addition of Z rouxii helped to improve the organoleptic quaity of traditional kanjang. The optimal condition for preparing traditional kanjang was to use 5L of 15.5% saline solution per meju. Meju must be cut into 12 pieces to get a proper total nitrogen and pure extract content. The optimal fermentatin temperature was 3$0^{\circ}C$. The prepared kanjang contained over 0.8% total nitrogen and 6.0% pure extract after 60 days of fermentation.

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kanjang and Meju Made with a Single Inoculum of the Microorgamism Isolated from the Korean Traditional Meju (메주에서 분리되어 단독균으로 발효된 메주와 간장)

  • 이상선;성창근;배종찬;유진영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.751-758
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    • 1997
  • Fifty three microbes, mainly fungal genera, were isolated from sixteen Mejus of different region. From those collected isolates, Meju was manufactured and assayed for the activities of amylase and protease. Correlations between sensory evaluation and color measurement were investigated with Kanjang (soy sauce) prepared by each pure inoculation. Color of Kanjang was quite various depedning on fungal genera, but the taste was not quite related with the activity of amylase or protease. This fact might mean that taste of Kanjang depended on the complicate mechanistic action of enzyme for the substrate involved in the soybean hydrolysis. Thus, the taste of Kanjang origenated from Korean traditional Meju seems to belong to complex flora of participated fungal genera as well as Bacillus. sp.

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The Effects of Maturing Temperature of Kanjang Mash on the Distributions of Compositions and Sensory Characteristics of Kanjang (재래 간장덧의 숙성온도가 간장의 성분 및 식미특성에 미치는 영향)

  • Chung, Hyun-Chae;Choi, Jong-Dong;Kwon, Kwang-Il;Jung, Min-Sun;Im, Moo-Hyeog;Choi, Cheong;Choi, Kwang-Soo
    • Applied Biological Chemistry
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    • v.43 no.4
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    • pp.253-259
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    • 2000
  • In order to study the effects of the maturing temperature of kanjang(Korean traditional soy sauce) mash on the distributions of chemical compositions and sensory characteristics of kanjang, test kanjang mash prepared by mixing one part of meju and three parts of 20% salt solutions was matured at 15, 30 and $45^{\circ}C$ for 60 days respectively. It was found that although the higher the maturing temperature upto $45^{\circ}C$ for 60 days of maturing the higher total nitrogen, total free amino acids and pigment content in kanjang could be obtained, better quality kanjang containing the lower acetic acid, butyric acid and pyroglutamic acid with the higher ratio of the glutamic acid to the total free amino acids and the higher sensory evaluation scores could be prepared by maturing kanjang mash at $15^{\circ}C$.

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Comparison of Physicochemical Properties and Antioxidant Activities of Korean Traditional Kanjang and Garlic Added Kanjang (전통간장과 마늘첨가 간장의 이화학적 특성 및 항산화 활성비교)

  • Shin, Jung-Hye;Kang, Min-Jung;Yang, Seung-Mi;Lee, Soo-Jung;Ryu, Ji-Hyun;Kim, Ra-Jung;Sung, Nak-Ju
    • Journal of agriculture & life science
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    • v.44 no.2
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    • pp.39-48
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    • 2010
  • In order to develop the high quality kanjang in which a functionality is strengthened, the physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic-added kanjang were compared and analyzed. Of color, lightness (L) and redness (a) value were not significant difference between a sample, but yellowness (b) value was higher than garlic-added kanjang. Moisture and crude protein contents were not significantly different, content of crude lipid and ash was higher than traditional kanjang. The pH were 5.02 and 4.91 in traditional and garlic-added kanjang, respectively. The salinity was $20.97{\pm}0.15%$ in garlic-added kanjang, that was significantly lower in garlic-added kanjang. The reducing sugar and total sugar contents were significantly higher in garlic-added kanjang. Na content was occupies 87~89% of total mineral content. The contents of total amino acids were 1,564.02 mg% and 1,932.41 mg% in traditional and garlic-added kanjang, respectiveluy. Also free amino acid was higher in garlic-added kanjang (484.43 mg%) than traditional kanjang (461.13 mg%). The antioxidant activities were increased in a does-dependent manner. In $100{\mu}L/mL$ concentration, electron donating abilities were $14.43{\pm}0.25%$ and $54.6{\pm}1.48%$ in traditional and garlic-added kanjang, ABTs radical scavenging activities of garlic-added kanjang was $57.21{\pm}1.34%$ that was higher than traditional kanjang ($43.27{\pm}0.19%$).

Characteristics of Kanjang Made with Barley Bran (보리등겨로 제조한 간장의 품질특성)

  • Lee, Eun-Jeong;Son, Dong-Hwa;Choi, Ung-Kyu;Lee, Suk-Il;Im, Moo-Hyeog;Kim, Dae-Gon;Kwon, O-Jun;Chung, Yung-Gun
    • Korean Journal of Food Science and Technology
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    • v.34 no.2
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    • pp.200-206
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    • 2002
  • This study was conducted to identify characteristics of kanjang made with barley bran. Characteristics of kanjang made with barley bran were compared to those of kanjang made with soybean. Total nitrogen was maintained more than 0.7% at 90 days after fermentation. In case of free sugars, the contents of arabinose, xylose, fructose, glucose and maltose were more abundant in kanjang made with barley bran than kanjang made with soybean. The contents of propionic acid and butyric acid were rich among volatile organic acids. Nonvolatile organic acid of lactic acid which was known as abundant component in kanjang was not detected in kanjang made with barley bran. In case of free amino acid, glutamic acid was the most abundant in kanjang made with barley bran, followed by proline and phenylalanine. The ratio of glutamic acid content to total amino acid content was $24.8{\sim}28.0%$. Essential amino acid was $26.7{\sim}29.9%$. Total contents of amino acids were $0.7{\sim}1.4%$. Result of sensory evaluation showed that taste of kanjang made with barley bran was good for fermented after 45 days.

The Effects of Soybean Boiling Waste Liquor on the Enhancement of Lactic Acid Fermentation during Korean Traditional kanjang Mash Maturing (한국 재래식 간장덧 발효시 대두 자숙 폐액 첨가가 젖산발효 촉진에 미치는 영향)

  • Choi, Cheong;Im, Moo-Hyeog;Choi, Jong-Dong;Chung, Hyun-Chae;Kim, Young-Ho;Lee, Choon-Woo;Choi, Kwang-Soo
    • Applied Biological Chemistry
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    • v.41 no.3
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    • pp.201-207
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    • 1998
  • In order to evaluate the effects of addition of soybean boiling waste liquor (SBWL) and sugar and inoculation of the lactic acid bacteria and yeast starter culture in Korean traditional kanjang mash, three types of kanjang were prepared in a clay pot of 100 l volume and compared the characteristics of lactic acid fermentation. The mashing compositions of the types of kanjang were as follows: (1) control treatment mash was prepared with meju : 20% salt solution (1:4) and SBWL, (2) kanjang mash with 3.5% added sugar to the control type mash and (3) kanjang mash with 3.5% added sugar and inoculation of the lactic acid bacteria and yeast starter culture 35 days after mashing to the control type mash. (1), (2) and (3) of kanjang mash were found to be effective in increasing the lactic acid content and improving the organoleptic characteristics of kanjang. But the effect of yeast starter culture was not clear because osmophilic yeasts were inhibited by metabolite(acetic acid) produced by lactic acid bacteria. The lactic acid content of (1), (2) and (3) kanjang was 2.05, 2.38 and 2.91% respectively in 90 day-matured kanjang.

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Quality Characteristics of Kanjang Prepared with Meju Cultivated on Different Soybean Cultivars with Bacillus subtilis var. globigii Seed Culture (Bacillus subtilis var. globigii 종균접종 메주로 제조한 콩 품종별 간장의 품질 특성)

  • Choi, Cheong;Choi, Jong-Dong;Chung, Hyun-Chae;Kwon, Kwang-Il;Im, Moo-Hyeog;Kim, Young-Ji;Seo, Jung-Sik;Choi, Kwang-Soo
    • Applied Biological Chemistry
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    • v.42 no.4
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    • pp.283-287
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    • 1999
  • This study was carried out to select the most suitable soybean cultivars for the quality kanjang preparation. Six cultivars of soybean, Taekwangkong, Kumjungkong #1, Sinpaldalkong #2, Hwangkeumkong, Danbaegkong and Danyeobkong, were used as the raw materials for kanjang preparations. Grain type meju was prepared by the inoculation of Bacillus subtilis var. globigii seed culture on the cooked soybean of respective cultivar and cultivation at $30^{\circ}C$ for 10 days. Two month matured respective kanjang mash, which was prepared by mixing meju and 20% salt brine in the ratio of 1 : 3, was separated and the liquid portions were used as kanjang samples for this work. The highest crude protein content of 47.5% was obtained from Danbaegkong cultivar among six soybean cultivars tested. High sugar soybean cultivars were found to be Kumjungkong l and Danbaegkong and the content 15.87% and 13.33% respectively. The highest total nitrogen(TN) content of 1.18% was shown from Danbaegkong kanjang. Although the major free organic acid in kanjang was found to be succinic acid, no significant differences in free organic acid and sugars content were observed among cultivars. The highest free total amino acids(TA) and glutamic acid(GA) content in kanjang was observed to be 3365 mg% and 734.44 mg% respectively from Danbaegkong kanjang. Danbaegkong cultivar soybean which was shown to contain the highest crude protein was found to be the most suitable one for the preparation of quality kanjang with high TN, GA content and GA/TA ratio.

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Biochemical Studies on Korean Fermented Foods. (VII) A Study on Biochemical Process during the Fermentation of Kanjang. (한국발효식품에 대한 생물화학적 연구 (제7보) 간장 효소에 따르는 발효화합물의 생물화학적변화에 대하여)

  • Choi, Sook-Hyung;Haw, Kum
    • YAKHAK HOEJI
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    • v.4 no.1
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    • pp.14-16
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    • 1959
  • In order to confirm the biochemical process of the fermentation from soybean to maiju and of the fermentation from maiju to kanjang and dainjang, the introgen distributions of soybean, maiju, kanjang, and dainjang are studied on protein nitrogen, peptide nitrogen, amino nitrogen and volatile nitrogen. And the contents of amino nitrogen, peptide nitrogen, and true protein nitrogen to the total nitroge of soybean, maiju, kanjang, and dainjang are shown in table 1 and the ratios are shown in table 2 and the figure. According to the results indicated in the tables and figure, the following conclusions are summerized. 1. The main biochemical process at the fermentation from soybean to maiju would be the degradation from protein in soybean to peptide compounds in maiju. 2. The main biochemical process at the fermentation from maiju to kanjang and dainjand would be the degradation from peptide compounds in maiju to amino nitrogen compounds in kanjang and dainjang. 3. However bacause the protein nitrogen indicated as the ratio of protein nitrogen to total nitrogen is contained still higher content in dainjang. It is assumed that there might be two kinds of proteins in soybean one is the protein which could be converted to peptides at the maiju fermentation and to amino nitrogen compounds lastly at the kanjang fermentation. The other is the protein which would not be effected at these fermentation at all remaining as the protein nitrogen in dainjang. One of the finished products. 4. It can be indicated that the process from maiju to kanjang and dainjang would be due to the fermentation as indicated by HAW and CHOI.

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Evaluation of Taste in Kanjang Made with Barley Bran Using Multiple Regression Analysis (중회귀분석을 이용한 보리간장 맛의 평가)

  • Choi, Ung-Kyu;Park, June-Hong
    • Korean Journal of Food Science and Technology
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    • v.36 no.1
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    • pp.75-80
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    • 2004
  • This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.